Split Chick Pea With Coconut Chutney

Split Chick pea with coconut chutney

Originally this recipe is from south India. This chutney is popular with dosa, idli and mendu vada and many more dishes. In South India  where coconut is very easily available and very refreshing to taste.

I am huge fan of this special chutney because it incorporates fiber, nutrition and protein. It has all the key ingredients to make this perfect healthy recipe!

 Prep time : 15 minutes       Serves :4         Very easy    Vegan,  Gluten free

Ingredients:

1/2 cup channa dal or ready roasted channa dal /Dalia
1 cup grated coconut
1 teaspoon salt
1 fresh piece ginger
1 fresh chili
1 teaspoon fresh lemon juice
1 small bunch cilantro leaves
1 teaspoon cumin seeds

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split chickpea/coconut chutney

  • For tempering;
  • 1/2 tsp. udad dal
  • 1/2 mustard seeds
  • 1 tsp. oil for garnish
  • Red whole chili optional
  • Few curry leaves

How to make:

1.Roast dal over medium heat for about 4 minutes till golden brown. Add 2 cup water. Soak for 2 hours.

IMG_433961938 (3)

Roasting channa dal

2. Mix the entire ingredient in a blender. Add water if needed. Blend it for 3 to 4 minutes. Transfer into a bowl.

 For Tempering:

  1.  Heat the oil in a small pan. Add mustard seeds and urad dal in hot oil. It will start to pop up. Add chili and curry leaves.(optional)
  2. Garnish the mixture with hot oil.
  3. Enjoy with your dosa and Idli!
  4. How do you like the taste? Let me know in your comments!

Tomato Soup

Tomato Soup

I love tomato soup specially when it is cold outside. This soup is the most basic and comfort food for me all the time.

Unfortunately most soup are made with heavy cream and oil. Here I am sharing this recipe which is vegan and heart healthy for sure.

Prep time 20 minutes:   Four serving:   Very easy vegan

Ingredients:

  • 3 Medium tomatoes
  • 1 Small onion
  • 1 Small potato
  • 2 Carrots
  • ¼ Slice of cabbage
  • 1 tsp. Sugar
  • 1 tsp. Salt
  • 1 Small piece of ginger
  • 1 tsp. Cumin
  • 1 tsp. oat
  • Crushed black pepper for garnish

For tempering:

  • 1 tsp. oil
  • 1 tsp. cumin seeds
  • ¼ tsp. asafetida
  • Chopped cilantro leaves
  • Few curry leaves optional

How to prepare:

  1. Combine all the ingredients in a heavy-duty blender like Vita Mix so it blends evenly. No need to strain. By blending it evenly it keeps the fiber and nutrients intake.
  2. Pour the liquid in a medium pot. Heat the soup for ten minutes till it bubbles and simmer for 5 minutes on a low heat.
  3.  For Tempering:
  4. Heat the oil in a small pan. Add cumin seeds; once it sizzles add curry leaves and asafetida. Garnish with oil and cilantro leaves. Enjoy it with your favorite sandwich!

Sugar Free Date Rolls

 

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Date Bars

Yummy Sugar Free Date Rolls

It is always a challenge to eat well-balanced snacks all the time.  This snack provides a great way to incorporate fiber high in protein and it is sugar-free.

Variations can be numerous and good thing about this recipe that you can never go wrong!

Ingredients: 

  • 1 cup pitted dates
  • 1 cup mixed nut finely chopped unsalted
  • 1 cup shredded unsweetened coconut

How to prepare:

1. Place dates in a heavy-duty pan on a medium heat let dates melt.  Dates will turn like soft paste. OR this step can be done in food processor.

2. Chop nuts finely in food processor. Add dates and coconut flakes.

3. For variations chocolate chips, cranberries, raisins, peanut butter can be added according to your choice. Almond and cashew butter is also a good choice!

4. Transfer the mixture to a large bowl.  Take teaspoon dough into hands and roll them into balls or logs.  Roll them into flaky coconuts.  Store in an airtight container in the refrigerator.

 

Enjoy as treat guilt free or as dessert!  This can be done in advance and it stays fresh for upto two weeks in airtight container.

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coconut flakes on date roll

 

Rose Flavored Chia Drink/Falooda

 

Rose Flavor Chia Drink

Rose Flavor Chia Drink

Falooda Drink

Rose Flavored Chia Drink

Serves 1

Ingredients:

  • 1 tsp. chia seeds
  • 3 tbsp. water to soak chia seeds
  • 3 chopped fresh strawberries
  • 1 tsp. rose syrup
  • 3 tsp. rose water
  • 1-cup milk soy/almond/hemp
  • Ice cubes
  • Ice cream of your choice

How to prepare:

  1. Soak chia seeds in warm water for over night in a tall glass or jar.
  2. Add rose water and rose syrup and chopped fresh strawberries.
  3. Add milk of your choice. Stir well.
  4. Garnish with ice and strawberries.
  5. Vanilla ice cream is one of my favorite that complements this drink.
  6. Falooda Sev is often used with this drink.
  7. I added strawberry puree instead of rose syrup so no artificial color and sugar and it tasted great.
  8. Enjoy as drink or as dessert drink.

 

Feel free to share your opinion in comments!

 

Cauliflower, potatoes, peas Curry/ subji

Quick and Easy vegan Cauliflower, potatoes Curry/Subji

This  Indian traditional  recipe is full of fiber and infused with cumin, turmeric and chili flavors.

Ingredients: 

  • 2 cup washed and cut cauliflower florets small
  • 1 cup washed and cut potatoes cubes
  • 1/2 cup frozen peas thawed
  • 1/2 cup washed and cut tomatoes
  • salt to taste
  • 2 tsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala optional
  • 2 pc cinnamon sticks optional
  • 2-3 cloves optional
  • cilantro to garnish
cauliflower,peas and potatoes in a wok
  • How to prepare
    1. In a microwave boil cut cubed potatoes for 2-3 minutes with little water. Set aside.
    2. In a wok on medium heat  add oil.  Add cinnamon sticks,cloves, mustard  and cumin seeds.
    3. Once it sizzles add cauliflower and stir.
    4. Drain water, add potatoes, peas and stir gently upside down.
    5. Add salt, turmeric, chili flakes , coriander and cumin powder.  If you prefer more heat sprinkle garam masala sparingly. Stir  gently making sure spice and vegetables blends evenly.  Cover and let it simmer for 2-3 minutes.
    6. Add tomatoes or fold in tomatoes,
    7. Add cut tomatoes stir and cover. Let it simmer for 3-4 minutes.
    8. Garnish with cilantro. Serve with rice various dals or rotis.

Enjoy the flavor! How did you like the dish let me know in your comments!

Keeping a Clean and Organized Refrigrator/Freezer At Home

Clean and organized refrigrator is fresh and healthy and makes you a better homemaker and will be very inspiring to make you a better and prepared chef. Try these pointers to make you a pro in kitchen!
messy refrigrator
A clean and organized refrigerator is fresh, inviting and very functional.  It is the starting point for new recipes and new chefs.

Dangers of a messy fridge

A refrigerator/freezer is meant to keep food fresh, safe and tasty.  But the danger of improper food storage is very high.  Did you know refrigerator/freezer is the biggest breeding ground of bacteria in your house?  Food-borne illness and food poisoning is the result of improper storage.  So a good rule of thumb is to do a quick clean of the refrigerator once a week, and a more detailed cleaning once in a month.

Keeping food for too long

We live in a time of convenience.  The refrigerator/freezer is definitely there for our convenience, but we begin to sacrifice  the integrity and nutritional value of food by storing it in the refrigerator for too long.  This is true of both raw and cooked food.  In most houses, the refrigerator/freezer gets over crowded by plastic containers filled with home cooked meals, frozen veggies and ready made meals. Dressing, sauces of different kinds, and lot of containers of leftovers are kept in the hope that we will use it some day. And when we finally do, we end up in feeding ourselves with not-so-fresh meals.

So what can we do to be better?  The MOTTO of the refrigerator should be:

  • If you are in doubt, toss the item.  Chances are you will never use it.
  • Before going grocery shopping, check at a glance that you are not buying an item you already have.
  • It is a good idea to allot five to ten minutes of your time to glance through your fridge once a week to toss out moldy or expired items.
  • Try going grocery shopping one day later than planned – you’ll find that you end up using up a lot of stuff you have in the house and waste less.
  • Keep a marker handy so that you can date all home-cooked meals that you store in the freezer!  The general rule of thumb is to try to use frozen meals within one month, otherwise it lose its taste.
  • Anything in the freezer that has formed ice crystals means it’s not fresh. Toss it out. NO good.

How to clean your refrigerator/freezer

  • Make a solution of lemon juice or baking soda diluted with water to wipe down all shelves and drawers.
  • To prevent foul smells, first clean out the refrigerator, make sure onion and garlic is covered completely. Take out some coffee granules out in a shallow container and place it on each shelf.  Baking soda also works as well.

Peppermint Bark

 

Peppermint bark is fun and easy to make it at home with the fraction of coast.

It gives a refreshing flavor of mint, not to heavy sugary taste and almond gives a healthy attribute to this home made candy.

Ingredients:

  • 6 candy canes
  • 2 special dark Hershey’s chocolate
  • 1/2 cup silvered almonds or Pistachio

How to Make:

1. Melt the chocolate in microwave oven for 30 seconds. Stir.

2. Repeat the steps if choclate is not melted.

3. Crush all the  candycanes.

4. Add few almonds and crushed powder of candycanes in melted choclate.

5. Layer it thin on wax paper.

6. Garnish choclate with pieces of candycanes and silvered almonds.

7. Let it cool. Brake it into pieces. Store in a clear container.

Enjoy!

 

Healthy Vegan Puda/Pancakes

Healthy Vegan Pancake

Healthy Vegan Pancake

Vegan Vegetable Pancake

This recipe is a quick fix for my lunch and daily portion of protein.

Recently  I joined a leaf pogramme  in our community. I was very impressed with volunteers and their effort to help  other people  to live healthy lifestyle by watching their food habits. They highly recommend vegan recipes.

Hence I was motivated to come up with my  vegan version of Beans- dals pancake which is fulfilling, refreshing and tasty.

Ingredients:

  • 1/2 cup rice
  • 1/2 cup moong dal
  • 1/2 cup lentils
  • 1/2 cup channa dal or besan
  • 1/2 cup matepa split beans
  • 1 small onion
  • 1 small tomato
  • 2 cloves garlic
  • 1 small ginger
  • 1 small chili pepper
  • 1 cup frozen spinach/kale
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 3 tbsp oil to make crispy

How to make vegetable pancake

1. Wash generously rice, moomg dal, lentils, channa dal, matepa split beans. Check for  stones in dals. Soak almost 4 hours in warm water in a deep bowl.

2. Grind  coarse all the soaked dals and spinach, onion,  chili pepper, garlic, ginger and tomatos. Add salt, turmeric. Set aside. The consistency of the batter should be like pancake batter.

vegetable pancake batter

3. Drizzle a tea spoon of the oil into a medium size non stick skillet heat over a m medium heat. Halfway through almost after 45 seconds, pour in about a ladleful  of batterand quickly spread it evenly so it is

about 6 inches in diameter. caution should be taken not to over heat skillet.

puda on skillet

4. Let the pancake to cook for 2-3 minutes till it turns into opaque and loses it glossy looks. Turn the pancake over and cook the second side till it turns into golden brown color mostly about a minute.

5. Repeat steps 3-4 to make more pancakes. Serve warm with sweet and spicy sauces. Puda tastes great with cilantro and tamarin chutney.

Tips:

  •   Most popular item is besan /chick pea flour  puda with onion and tomatoes and chilis. Just whisk flour add seasoning and spices and batter is ready.
  • Times to time for variation i add shredded cabbage ,carrots, zucchini or any other vegetable that you like.
  • Bob’s Red Mill makes a chickpea flour that is readily available in super markets which saves hassle to soak dals.
  • If you do not use all the batter ,you can refrigerate it up to three days.
  • If you have made all the pancakes you can re heat  them, wrapped in slightly damp paper towels, in a microwave for 30 seconds.

 

Cabbage/Carrot Puda

Cabbage/Carrot Puda

Chickpea Flour Puda

Chickpea Flour Puda

 

Your comments help me to improve my blog! Thank you for your support!

How To Make Soy Yogurt

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Organic Soy Yogurt

 

Home Made Soy Yogurt

My friend Debbie is a huge believer in plant-based foods. Being Vegan she was missing probiotic in her food.  When she found out about my blog she requested me to make Pure soy yogurt at home. Super markets have all flavored  and added sugar soy yogurt. So this seems very interesting to get hands on How to make soy Yogurt. 

What You Need

2 cup  Organic unsweetened soy milk

1 count store bought organic soy yogurt plain( Whole Soy & Co)

1 Heavy pot or glass microwave container

whisk

 

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Three Easy Steps to Make yogurt:

1. Boil the milk either on stove or in a microwave.

2. Let it cool down almost to the point that you can hold your finger in the milk counting twenty.

3. Add two heaping spoon of soy yogurt to boiled milk.  Whisk evenly so yogurt  mixes properly. Pour in individual jar with tight lid.

4. Let it sit undisturbed in regular oven with lights on for six to eight hours.

5. Once it sets refrigerate for at least for few hours to make it firm.

Enjoy with fresh fruit.

How To Make Lemon Pickle

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One of the popular achar/pickle is lemon pickle. It had been popular for a long time.

I have seen my mom making all various achars/pickles and enjoyed it full heartedly when I was young. Recently I learned that lemons are highly alkaline and it is

good for digestion. My tantalizing taste buds prompt me to try hands on. The traditional flavor is back in a new form.

To make it healthy i reduced the salt, sugar and oil . I am sure you will love it too.

Ingredients:

  • 5 lemon cut into cubes
  • 5 lemon squeeze into juice
  • 1 tsp chilli powder
  • 1 tsp cumin & fenugreek seeds roasted and crushed
  • 1 tsp sugar or more to taste
  • 2 tsp salt
  • 1 tsp turmeric

For Tampering:

  • 2 tbsp oil
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • Pinch of astofedia

How to make:

1. Cut the lemons into cubes. Set aside.Cut Lemons

 

2. Store cut lemons add salt and turmeric, shake it properly  so it is coated with salt evenly.

store in a jar

store in a jar

 

 

3. Store and stir everyday evenly so lemon pieces starts to get soften and tender to touch. Repeat this step for fifteen days.

4. Take lemon pieces out in a bowl , add spices, add sugar and tamper with oil. Mix it properly and store in a clean air tight container.

Lemon pickle is ready to serve with your meals. Great news about lemon pickle is that as it ages it is more tasty. Enjoy!

Lemon pickle/achar

Lemon pickle/achar